oven-crisped zucchini spears
- Categories
- Vegetables
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 3 | Medium zucchini |
| ⅓ cup | Cornmeal |
| ⅓ cup | All-purpose flour |
| ¼ cup | Grated Parmesan cheese |
| ½ teaspoon | Onion powder |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Lemon pepper or black pepper |
| 1 | Egg, beaten |
| 2 tablespoons | Milk |
| 3 tablespoons | Margarine or butter, melted |
Heat oven to 450 degrees. Grease 13 by 9 inch glass baking dish. Cut off and discard ends from zucchini. Slice each zucchini in half lengthwise, then in half again forming 12 spears. Combine dry ingredients. In shallow bowl, combine egg and milk. Roll zucchini in cornmeal mixture. Dip into egg mixture, then again in cornmeal mixture to coat thoroughly. Place in prepared dish. Drizzle with margarine. Bake about 15 minutes or until zucchini is tender. Makes 6 servings.
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